摘要:

ABSTRACTLoins of normal (Wisc. score 3) and low (Wisc. score 1) quality were compared for pH (fresh only), thiamine (fresh and 120 days), organoleptic and tenderness scores and cooking losses while fresh and after 60 and 120 days' freezer storage. pH was significantly lower for PSE than for normal loins. Thiamine content also was lower for the PSE loins and decreased for both quality groups during storage. TBA values indicated a greater degree of rancidity for PSE loins, but contrary to expected outcome they tended to decrease with freezer storage. Normal loins received significantly higher organoleptic evaluation scores for flavor, juiciness and overall satisfaction. On the other hand, PSE loins tended to be slightly more tender. Tenderness increased with freezer storage time. There were no differences in flavor, juiciness or overall satisfaction scores due to freezer storage. PSE loins had significantly more total cooking and evaporative loss than normal loins. There was a significant increase in evaporative loss as storage time increased.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01087.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTBeef or soy flavor of meat loaves containing 0, 15% soy flour or 15% soy concentrate were evaluated after cooking in microwave or in conventional ovens. Also, cooking time, cooking losses, fat and moisture content and thiamine retention were determined. Beef or soy flavor was significantly affected (P<0.01) by loaf type, but not by oven treatment. Loaves (960g) cooked electronically reached 74°C in 19 min and had consistently higher cooking losses than those cooked conventionally for 78 min. Substitution of 15% soy reduced cooking losses more in loaves cooked in electric than in microwave ovens. Soy had no effect on the fat content, but cooking had a significant (P<0.01) effect; i.e., 11.5% fat in electronically and 9.6% in conventionally cooked loaves. Thiamine retention was not affected by 15% soy substitution. The average thiamine content, regardless of treatment, was 0.09 mg/100g of the cooked loaves

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01088.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTChucks and short plates were selected from 25 carcasses representing the middle third of each of five U.S. quality grades. Beef patties were prepared from chucks and short plates individually and in combination. Taste tests were conducted on the samples in order to study the effect of quality grade and cut formulation on palatability of the cooked product. Over the range of carcasses graded from Prime to Cutter, taste panel subjective, evaluations of tenderness, connective tissue amount and overall acceptability decreased significantly. Patties from Prime, Choice and Good carcasses were rated as acceptable in all palatability traits (5.0 or above on a g‐point scale) whereas patties from Utility and Cutter grades were rated 4.0 or less in tenderness, connective tissue amount and overall acceptability. Differences in juiciness and flavor were not substantially affected by quality grade. Patties formulated from chucks were rated more desirable in tenderness, flavor, connective tissue amount and overall acceptability than patties from short plates or short plate‐chuck combinations. Differences in palatability due to quality grade were larger than those due to c

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01089.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTA pilot plant process was developed for the production of pepperoni as a fully dry, fermented sausage. The process included: (a) aging in which salted (3% NaCl) meat was held for 10 days at 5°C to encourage the growth of micrococci and lactobacilli; (b) fermentation at 35°C and 85% relative humidity (RH) during which the lactobacilli fermented the sugar and lowered the pH, and the micrococci reduced nitrate to nitrite; and (c) drying at 12°C and 65% RH to about 50% of starting weight. Chemical analyses of the commercial pepperoni yielded the following data: (1) pH ranged from 6.1–4.7: (2) moisture. from 17.0–30.9%: (3) fat, from 38.1–5–2.5%; (4) water activities ranged from 0.87–0.80; and (5) all had moisture/protein (M/P) ratios<1.6/1.0, the maximum recommended for pepperoni. The microflora of commercial samples varied, both in bacterial count and type. Pilot plant products had lower moisture and fat contents than commercial products, pH values of 4.7–4.9, and viable microflora almost exclusively lactobacilli. The M/P ratios of the pilot plant products wer

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01090.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTPrecooked and prefried chicken products were prepared and packaged by three methods using commercial polyester/polyethylene laminate pouches and oil resistant papers. The effects of frozen storage on weight losses, TBA value, peroxide value, acid value and organoleptic qualities of the prepared products were studied. Vacuum packaged samples had the lowest weight losses, TBA and peroxide values, and the best preference scores as compared to the heat sealed and the paper wrapped products. Acid values were higher for breast portions than those of the thigh parts. A sharp decline in acid values during storage was observed for the paper wrapped samples. Taste panels preferred the products which were fried just before serving, rather than the prefried ones.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01091.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThe utilization, by laying hens, of lutein‐fatty acid esters from alfalfa, marigold petals, and synthetic lutein dipalmitate was compared with crystalline lutein. The lutein‐fatty acid esters were better utilized by Laying hens than crystalline lutein and the higher solubility of luteinfatty acid esters in lipids compared to lutein may be responsible for their increased utilization. The egg yolk xanthophyll from different diets containing lutein‐fatty acid esters was free lutein indicating that laying hens deacylated the lutein‐fatty acid esters prior to deposition into developing ova. A simple procedure for the color measurement of egg yolks was also de

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01092.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTSamples of 11 brands of Swiss cheese were analyzed by plate count for molds capable of growing at 5 and 21°C. Portions of each sample were stored at 5°C and observed for visible mold development throughout a 6‐wk storage period. Representative molds were isolated from counted plates and moldy samples, and identified to genus. Isolates were grown in yeast extract sucrose broth and rice powder corn steep agar cultures at 12°C for 2 wk, and then extracted with chloroform. The extracts were tested for toxicity to 7‐day‐old chicken embryos, and analyzed for the presence of known mycotoxins using TLC. Cheese samples that developed visible mold growth during storage were extracted with acetonitrile. The extracts were examined for the presence of known mycotoxins using TLC. Mold counts ranged<10 to 1580 colonies/g of surface cheese at 5°C and from<10 to 5700 colonies/g of surface cheese at 21°C. AlI cheese samules stored at 5°C develoued visible mold growth within 6 wk. Of the 183 molds isolated, 87% werePenicilliumspecies; 93% of the isolates that grew at 5°C were penicillia. Toxicological screening of the mold isolates showed extracts of 34% of all isorates, and 35% ofPenicilliumisolates were toxic to chicken embryos. Chemical analyses of the culture extracts detected known mycotoxins in 5.5%. Toxins detected were penicillic acid, patulin and aflatoxins. Analyses of moldy cheese stored at 5°C for 6 wk for known mycotoxins showed peniciliic acid in 4 of 33 samples. The isolated penicillic acid was comparable to standard penicillic acid by TLC in three different solvent systems using three different derivatization procedures. UV and IR absorption spectral data supported

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01093.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTIn ice stored shrimp,Vibrio, Pseudomonasand/orMoraxella‐Acineto‐batterspecies were initially dombant. After 12–15 days,Vibriosp. had disappeared andPseudomonassp. predominated followed byMoraxella‐Acinetobactersp. The mean increase in aerobic plate count over this period was 2.2–2.4 log. In the melting ice (drip)Moraxella‐Acine‐tobacter, Pseudomonas, Flavobacterium, Micrococcus, Vibrio, Corynebacterium, Staphylococcus, Alcaligenesand yeasts were present initially. After 9–13 days,Vibrio, FlavobacteriumandMicrococcussp. could not be detected in the drip, whereasPseudomonasorMoraxella‐Acinetobactersp. remained present or in some cases increased. The mean increase in bacterial count of the drip was 3.4 Jog. Considering the loss in TVN in the drip, there was a net increase in TVN ranging from 6.7–60.1 mg N/100g. AA‐N levels in shrimp decreased during storage. The TVN‐AA‐N ratio of drip did not increase significantly until bacterial leve

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01094.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTEarlier studies indicated that the incorporation of shrimp (Pundulus jordani) in a fish‐shrimp portion increased the shelf life of machine‐separated fish muscle. This investigation was initiated to determine if shrimp could reduce the undesirable changes known to occur during frozen storage in one particular species of rockfish (Sebasfes melunops). After mixing different ratios of shrimp with minced fish muscle, the portions were frozen at — 34°C for 2 hr, packed loosely in polyethylene bags and held at —18°C until analyzed. The all‐fish portion was found to be unacceptable after 11 wk of frozen storage. Increasing the amount of shrimp in the portion markedly improved the acceptability and shelf‐life stability of the minced fish. This was directly related to the decreased formation of malonaldehyde and peroxides. The beneficial effects of incorporating shrimp with minced fish was attributed to substance(s) extractable in ethanol that exhibited antioxida

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01095.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTRates of lactose crystallization from solutions of constant alpha lactose concentration were determined at temperatures of 15–50°C. Commercially produced crystalline lactose was used as the seed material. Surface integration rather than diffusion of alpha lactose to the crystal surface was the rate controlling step under the experimental conditions. Correlations suitable for exploratory design of commercial crystallizers are giv

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01096.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY